5.28.2012

Lentil and Sweet Potato Soup

Lentil and Sweet Potato Soup

Currently the Cook the Books club is taking a tour through the culinary history of the US by reading The United States of Arugula by David Kamp. I wanted to reflect the current trend among top-level chefs of going back to homey food and went for a variation of the classic lentil soup. 

Lentil and Sweet Potato Soup

Adapted from Ad hoc at home by Thomas Keller

Ingredients:

8 ounces smoked bacon, cut into 1/2-inch strips
3 Tbsp canola oil
3 carrots, thinly sliced
1 leek, sliced
1 onion, diced
1 tsp yellow curry powder, or to taste
2 medium sweet potatoes, cut into 1/2-inch dice
2 cups lentils
8 cups vegetable stock
1-2 Tbsp vinegar
salt and pepper

Method:

In a soup pot, heat the oil and fry the bacon on medium heat for 5 minutes. Add the carrots, leek, onion and curry powder and fry for a couple minutes more. Add the lentils and stock and simmer for 20 minutes. Add the sweet potatoes and simmer for 15-20 minutes until the lentils are tender. Add the vinegar and salt and pepper to taste.

5.20.2012

Bell Pepper & Rhubarb Soup

Bell Pepper & Rhubarb Soup

You even can use rhubarb in soup, who knew. ;)

Bell Pepper & Rhubarb Soup

Adapted from Suppenglück (soup bliss) by Sonja Riker

Ingredients:

3 Tbsp neutral oil
35 g ginger, peeled and minced
4 red bell peppers, deseeded and coarsely diced
200 g rhubarb, peeled and coarsely diced
200 g potatoes, peeled and coarsely diced
1.25 l vegetable stock
salt and black pepper

Method:

In a stock pot, heat the oil, add ginger, peppers and potatoes and fry on medium heat for a couple of minutes. Add the rhubarb and stock, let come to the boil and simmer until all vegetables are tender, maybe 15 minutes. Purée with an immersion blender, add salt and pepper to taste and serve.


5.16.2012

Farro Soup (II), no (III)

Farro Soup (II) (III)

Cooking my way through 1 kg of farro takes longer than I thought. So long in fact that I this soup had slipped my mind. Anyway, both of these (and the soup No.I) are all good and filling.

Farro Soup (III)

Adapted from Super Natural Every Day by Heidi Swanson

Ingredients:

2 Tbsp olive oil
2 onions, diced
1 cup sweet potato, diced
1 Tbsp curry powder
1/2 cup farro
1 cup lentils
6-7 cups water or stock
1 cup yoghurt
zest and juice of 1 lemon

Method:

In a soup pot, heat the oil and fry the onions and sweet potato until translucent. Add the curry powder and a pinch of salt and toss to coat. Add the farro, lentils and water. Bring to the boil and simmer on low heat for about 45 minutes. Meanwhile, whisk together the yoghurt and lemon juice. Use the zest for garnish.

5.13.2012

Stir-fried Millet

Stir-fried Millet

I haven't cooked with millet before and went for a variation of a classic stir-fry as a starting point. As expected, the classic didn't fail ;) with the nutty millet (somewhere between rice and quinoa) and the crunch from the vegetables.

Stir-fried Millet

Adapted from Super Natural Cooking by Heidi Swanson

Ingredients:

1 cup millet
1.5-2 cups water
2 tsp salt
1 carrot
2 Tbsp butter
1 Tbsp neutral oil
200 g tofu, cut into 1/2-inch dice
walnut-sized piece of ginger, grated
1 bunch scallions, sliced
shoyu sauce
toasted sesame oil

Method:

In a small pot, add the millet and water. Bring to the boil and simmer for about 20 minutes until the millet is tender. Drain any excess water and set aside. 
Cut the carrot into thin slices with a peeler, then cut the slices into thin matchsticks. 
In a skillet, heat the oil and add the tofu. Fry on medium heat, without much stirring, until the tofu is slightly browned. Remove from the pan and set aside.
Heat the butter in the skillet, add the ginger and fry until fragrant. Add the scallions and carrot and fry for 2-3 minutes. Add the millet and tofu and fry for another 2 minutes. Add shoyu and sesame oil to taste and serve.


5.09.2012

Leek and Potato Soup

Leek and Potato Soup

A simple soup for the cooler days of spring.

Leek and Potato Soup

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Ingredients:

2 leeks, white parts only, thinly sliced
1 pound potatoes, diced
2 Tbsp butter
salt and black pepper
1 bunch chives, thinly sliced

Method:

In a soup pot, melt the butter and fry the leeks and potatoes on medium heat for a couple of minutes. Add 7 cups of water and a dash of salt. Bring to the boil and let simmer until the potatoes are very tender, about 35 minutes. Break some potatoes against the side of the pot and add salt and pepper to taste. Sprinkle the soup with chives and serve.

5.06.2012

Shakshuka

Shakshuka

This has become one of my weeknight staples.

Shakshuka

Adapted from Plenty by Yotam Ottolenghi

Ingredients:

1/2 tsp cumin seeds
3 Tbsp olive oil
2 onions, sliced
2 red bell peppers, cut into 1/2-inch slices
1 tsp thyme leaves, chopped
2 Tbsp parsley, chopped
4 tomatoes, coarsely chopped
1/2 - 1 cup water
cayenne pepper
salt and black pepper
3 eggs

Method:

In a dry pan, roast the cumin seeds until fragrant. Add the oil and onions and fry on medium-low heat until translucent. Add the peppers, thyme and parsley and cook for about 5 minutes. Add the tomatoes, water, cayenne and salt and pepper to taste and simmer on low heat until thickened, about 15 minutes.
Carefully break the eggs on top of the sauce, put a lid on and cook on lowest heat until the whites are set and the yolks are still runny, about 10-12 minutes. Serve on rice.

5.02.2012

Pasta with Asparagus and Rhubarb

Pasta with Asparagus and Rhubarb

The rhubarb adds a fruity tartness to the nutty asparagus.

Pasta with Asparagus and Rhubarb
Adapted from Die frische Küche by Andrea Karrer

Ingredients:

500 g green asparagus
150 g rocket
350 g rhubarb
2 Tbsp butter
3 Tbsp sugar
200 ml vegetable stock or water
1 tsp green pepper corns (used black pepper)
salt and pepper
300 g pasta
1/3 cup of pasta cooking water

Method:

Snap off the lower ends of the asparagus and peel the stalks, if necessary. Cut the rocket into coarse slices. Cut off both ends of the rhubarb and cut into 1/2-inch slices. In a skillet, melt the sugar until lightly caramelized, add the rhubarb and pepper and toss to coat. Carefully add 100 ml of stock, let cook for about 3 minutes, remove from the heat and set aside. In a skillet, melt the butter and fry the asparagus on medium-low heat until tender,about 8 minutes. Stir in the rhubarb.
Meanwhile, cook the pasta until al dente, reserving some of the cooking water. Add the reserved water and the drained pasta to the skillet and toss. Add salt and pepper to taste, add the rocket and cook for one or two minutes more until the rocket wilts.